Vegan Cheesecake (No tofu or cashews!)
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This baked vegan cheesecake is made without cashews, nuts, and without tofu, but you’d never tell- It’s so rich, thick, and creamy! No fancy kitchen mixers needed.
It’s no secret that I love cheesecake. Although up until now, they’ve been of the no bake variety. We’ve had the classic no bake cheesecake and the chocolate version, but now? We have, what I consider, the BEST Vegan Cheesecake.
No seriously, I dare you to find a better baked cheesecake out there, especially one with such a simple ingredient list! Unlike many vegan desserts, this cheesecake is made with no dairy, no nuts, and definitely no tofu.
It’s thick, creamy, and rich, without being heavy at all. This vegan cheesecake recipe was actually inspired by the Cheesecake Factory’s New York Style cheesecake, which has the most delicious flavor (and also was the only vegan option available there!).
Not only is this cheesecake vegan, but it can easily be made gluten free and sugar free.
I made my non-vegan friends try it out, and no one could tell- it tastes like the real deal!
How to make a vegan cheesecake
The Ingredients
- Dairy free cream cheese– Use a good quality vegan cream cheese, preferably one with minimal or no added water in it. This will ensure the cheesecake remains creamy once it has been baked. You want your cream cheese to be softened.
- Sugar– Either white sugar or unrefined white sugar is best. You can try to keep it sugar-free, by using erythritol or monk fruit sweetener.
- Corn starch– Allows the cheesecake to remain intact, and holds it all together. You can also use arrowroot starch.
- Dairy Free milk– I used unsweetened almond milk, but you can also use oat milk, coconut milk, etc.
- Lemon Juice– Reacts with the cream cheese and sugar to give the cheesecake a slight tang. You won’t taste the lemon at all.
- Vanilla Extract– Always add it to my baking!
- Pie Crust– Use your favorite homemade or store-bought 8-inch pie crust. I made a simple vegan graham cracker crust, but any will work.
The Instructions
Start by preparing your pie crust, or using a store bought crust. Next, prepare your cheesecake filling mixture. Using an electric mixer, beat together the cream cheese with sugar until smooth and creamy. Now, add the milk, cornstarch, lemon juice, and vanilla extract. Continue beating on low, until combined, before turning it up and beating on high, until smooth and creamy. Be sure to regularly scrape down the sides. Transfer the cheesecake filling into the pie crust and spread out the top, using a rubber spatula. Bake the cheesecake for 40-45 minutes. Once cooked, remove from the oven and let cool in the cake pan completely. Once cool, place in the refrigerator for at least 4 hours, or overnight.
How to make a vegan graham cracker pie crust
As mentioned before, any pie crust will work. As I want the cheesecake to be the center of attention, I used the simple graham cracker crust.
To make– 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 1/3 cup vegan butter, 1/2 teaspoon cinnamon.
In a large mixing bowl, add your ingredients and mix well, until combined. Transfer to an 8-inch pie plate. Refrigerate while you prepare the cheesecake mixture.
Cheesecake Tips
- If you use a store bought crust, be sure it is vegan friendly and made without eggs. Also be sure it has no nuts, to keep it nut free.
- You must regularly scrape down the sides of the mixing bowl when blending the cheesecake mixture. Sometimes, the cornstarch can stick to the sides, which will cause the filling to be less stable. Remember, the cornstarch is what thickens the cheesecake.
- If possible, refrigerate your cheesecake overnight. This gives it the best firm texture, especially when it comes to slicing the cheesecake.
- To slice the cheesecake, use a slightly wet and extra sharp knife.
- While perfect on its own, feel free to dress up the cheesecake with fresh berries, whipped cream, or even serve it with some ice cream.
- For a gluten free cheesecake, swap out the cornstarch or tapioca starch or arrowroot starch.
- For a sugar free cheesecake, replace the sugar with a sugar free alternative, like erythritol.
Storing and Freezing Tips
To store: Store leftover cheesecake in the refrigerator, either in a sealable container or covered with plastic wrap. Refrigerated cheesecake will keep well for up to 7 days.
To freeze: Freeze individual slices of cheesecake in a freezer friendly container. They will freeze well for up to 6 months.
More Vegan Desserts to make
Vegan Cheesecake (No tofu or nuts!)
Video
Ingredients
- 1 8-inch pie crust Homemade or store bought * See notes
- 16 oz vegan cream cheese room temperature ** See notes
- 2/3 cup sugar *** See notes
- 2 tablespoon cornstarch can use tapioca starch or arrowroot starch
- 3 tablespoon milk of choice I used almond milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
- In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
- Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
- Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Wondering if I can make these into bites! Was hoping to do multiple flavours!! Super excited to try!
Hi Amy- several readers have done this and it’s similar to my cheesecake bites recipe (but with the baking). They’ll actually be easier to handle because they are baked in muffin liners versus as a single cheesecake. I do suggest baking them for about 25 minutes, then checking periodically until done. 🙂 Let me know how you go!
The taste is amazing but my consistency came out like jello. I am not sure what I did wrong, any suggestions.
I’m glad you loved the flavor- that’s a great sign 🙂 . A jello-like texture usually means it needed a bit more time to set, either in the oven or during chilling. This cheesecake should come out of the oven slightly jiggly but not loose, then fully firm up after cooling and a full chill in the fridge. Also make sure all ingredients were measured accurately and baked at the correct temperature, since even small changes can affect the final texture. Let me know how you go, Yvonne!
I used Sugar in the Raw because there is no refined sugar in the house. I also used Mexican Vanilla from Penzey’s Spices. This cheesecake filling was incredible. It only cost me 11.00 to make since I had almost all of the ingredients !
Thank you for a delicious recipe!
Aw, thank you so much for your lovely comment, Patricia- Penzey’s spices are SO good- I’ll have to find some of that Mexican vanilla. I appreciate you making my vegan cheesecake recipe 🙂
Does this cheesecake have to be baked or can it be no bake as well? Haven’t had the best luck baking vegan cheesecakes…
Hi Alan- this cheesecake does need to be baked. I am in the process or trialing a no bake vegan cheesecake but it will need multiple more tries before sharing it on the website. I’ll keep you posted!
I loved the cheesecake. I will definitely be making it again. The Philadelphia plant based cream cheese is the one I always use. And my milk is Oatsome. And Meiokos. Is my choice for vegan butter. Not sure if that spelling
Linda, thank you so much for sharing your feedback! I’m so glad you had success with the Philadelphia plant based one, I love it, but some readers have had difficulty finding it. LOVE Miyokos- the best vegan butter there is, isn’t it!
Thanks!
Can I put all ingredients in a food processor instead of using a hand mixer?
Yes absolutely!
Best cheese cake. Love it even more that real cheese. I use all plant based cheese. 1/2 Violife cream cheese (8oz) 1/2 Kite Hill ricotta (8oz). For crust I use almond flour & minced walnuts mixed together add about 1Tbs monkfruit or coconut sugar. Enough plant based melted butter I like Miykos & treat like you would when making a graham cracker crust.
Thanks so much Kathleen! And that sounds like a delicious blend. Thanks for sharing.
That sounds amazing ❤️, I was was literally just thinking how I would make a healthier crust
Thank you for the recipe! Just so you know, the cream cheese you linked is cashew based. ☺️
Ahh let me fix that- thanks for pointing it out, Hannah. I think the linking tool isn’t properly working, I’ll sort it out 🙂
Do I need to modify this recipe in any way if I only have 9 inch round pan available?
Hi Terry! No modifications are needed. I’ve tested this recipe in 8-inch and 9-inch round pans- while 8-inch is my preference, 9-inch works. It just will bake a little faster and slightly less tall. Start checking a few minutes earlier, and look for set edges with a gentle jiggle in the center. Let me know how it goes!
Excited to make this! Thank you! Question: is the milk used “unsweetened”??
Thank you, again!
Hello JL- any milk works for this cheesecake. I typically use unsweetened almond milk, but I have made it for a friend using unsweetened coconut milk, too, and it worked just the same.
Just a question
If the crust is graham crackers
Do you have to bake the pie crust and why
I do recommend it. Baking helps the crumbs and fat bond together, which keeps the crust from crumbling. I also find it prevents it from being soggy once the cheesecake filling is added.
I was skeptical at first but this one turned out great. Thanks for the great recipe Arman!
You’re very welcome Bryan! Glad you enjoyed the cheesecake 🙂
Do you think it would still turn out good if I split the batter and mix some melted dairy free chocolate in with half to make kind of a tuxedo cake situation?
Hi Kb- I think you’d have to be really careful with doing that, only because we’re using dairy free cream cheese here. If it was standard cream cheese, I’d say go for it- because it’s stable enough to tolerate other ingredients. I think depending on the brand of vegan cream cheese, there’s risk of it separating or it might work- If you do try it out, please let me know how it goes!
Can I make it in the small individual pie crusts? Or will it not bake well?
Oh I haven’t tried that- If you do, Judy, please let me know! I don’t see it not working- it would just be a shorter baking time.
I just tried to make them in individual cupcake sizes and it didn’t go well. The filling completely bubbled over the pan.
I also cut the recipe in half due to a very small portion of those who would eat vegan cheesecake, so I’m not sure if cutting the recipe is where things went wrong.
Thanks for sharing, that is super helpful. Cutting the recipe in half and switching to cupcake sizes would definitely explain it. This batter rises quite a bit, and in smaller portions it heats much faster, which can cause it to bubble over before it has time to set. I’ve found this recipe works best as written in a full pan; for individual sizes, you’d need a lower oven temperature, shorter bake time, and less-filled cups. You didn’t do anything wrong- it’s just one of those recipes that’s sensitive to scaling and pan size. I am currently testing vegan cheesecake bites which we’re hopeful to share in a couple of months, so I can email you once the recipe is tested to perfection 🙂